Do you find that you go through baking “seasons” where you make something often & then just kind of…forget about it? That’s how I feel about these scones. I made these this morning for the first time in almost 2 years – almost since I originally posted it! Since it seems like the world is still currently baking all the things, I figured this recipe was worth a re-post.
Tomorrow is Mother’s Day & what do all mothers love? Brunch!
That’s what we’re doing at my house, anyway. Brunch with the extended family. And these scones are on the menu!
I got this scone recipe from my dear friend Beth, who gives me so many great recipes, who got it from the book Ten Dollar Dinners. However, I have adapted it some. I never have buttermilk powder on hand & have not come across another recipe that calls for it yet. Therefore I just always use lemon juice. I also in general almost always use salted butter for everything, so that’s what I use in this recipe, too. With a few other twists & tweaks, I bring you this recipe.
I’ve never made scones any other way, so this cream method is all I know. I hear it is much easier than another method which requires cutting butter…
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